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Kohlrabi and Buffalo Salad: Trau Xao Xu Hao

  • 4servings
  • 78minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B12, H, D, E
MineralsZinc, Copper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound,

  2. 2 ounces/

  3. 500 g kohlrabi, peeled and julienned

  4. 1 carrot , peeled and julienned

  5. 3 1/2 ounces/

  6. 100 g sugar

  7. 3 1/2 fluid ounces/

  8. 100 ml vinegar

  9. 2 tablespoons vegetable oil

  10. 2 cloves garlic , minced

  11. 10 1/2 ounces/

  12. 300 g buffalo or lean beef eye fillets , sliced into strips

  13. Freshly ground black pepper

  14. 1 handful fresh Vietnamese mint leaves*

  15. 1 handful fresh Asian basil leaves*

  16. 1 handful perilla leaves*

  17. 1 tablespoon garlic chips

  18. 4 tablespoons nuoc cham

  19. 2 tablespoons crushed roasted peanuts , for serving

  20. 2 tablespoons fried red shallots , for serving

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the kohlrabi, carrot, sugar, and vinegar. Mix well, then cover and place in the refrigerator to marinate for 1 hour.

  2. Remove the kohlrabi mixture from the refrigerator and drain .

  3. Place a frying pan over high heat, add the oil and fry the garlic until fragrant.

  4. Add the beef, season with 1/2 teaspoon black pepper, and stir-fry the beef for no longer than 3 minutes. Remove from pan and set aside.

  5. In a serving bowl, combine the kohlrabi , carrot, Vietnamese mint, Asian basil, perilla, garlic chips and beef.

  6. Dress with nuoc cham and garnish with the peanuts and fried red shallots.

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